肉桂精油-海藻酸钠可食性抗菌膜的研制

以海藻酸钠为成膜材料，并添加不同质量浓度的肉桂精油来制备可食性抗菌膜。根据膜的力学性能和抑菌性能，确定了可食性膜中添加海藻酸钠、甘油和肉桂精油的最佳质量分数，以及可食性抗菌膜的最佳干燥温度和干燥时间。实验结果表明：在海藻酸钠的质量浓度为20mg／mL，甘油的添加质量分数为1．0％，肉桂精油的添加质量分数为2．0％，干燥温度为50℃和干燥时间为4．5h的条件下，所制备的膜具有最佳的力学性能和抑菌性能。

Study on Edible Antimicrobial Cinnamon Oil-Sodium Alginate Film

Sodium alginate is used as a main film-forming ingredient with different concentrations of cinnamon essential oils added to prepare edible antimicrobial films. The concentration of sodium alginate, glycerol concentration and cinnamon oils, dry temperature and time are determined according to mechanical properties and antibacterial properties of the film. The results show that film has the best mechanical properties and antibacterial properties when the concentration of sodium alginate is 20 mg/mL, glycerol is 1.0% and cinnamon oil is 2%, the best drying temperature and time is 50℃, 4.5h respectively.